Description

This Frangipane and Plum Tart combines a tender, buttery pastry crust with a rich almond frangipane filling, all crowned by juicy, tangy plums. Vibrant orange zest adds a fresh citrus lift, making this tart an irresistible dessert that’s perfect for gatherings or a special afternoon treat.

Ingredients

Units Scale

For the Pastry Crust

170 g cold all-purpose flour
3 g salt
115 g cold unsalted butter, cut into cubes
60 g ice-cold water

For the Frangipane Filling

100 g softened unsalted butter
60 g brown sugar
2 eggs (grade C1)
75 g all-purpose flour
150 g almond flour or finely ground almonds
Zest of 1 orange
Remaining orange juice (optional)

For Topping

270 g plums, pitted and sliced

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Instructions

Make the Pastry Dough: In a food processor or mixing bowl, combine the cold all-purpose flour, salt, and butter cubes. Pulse or cut together until the mixture resembles coarse crumbs. Gradually add ice-cold water and mix until the dough just comes together. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Prepare the Frangipane Filling: Cream the softened butter with brown sugar in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the almond flour, all-purpose flour, orange zest, and orange juice (if using) until fully combined.
Preheat the Oven: Preheat your oven to 350°F (175°C).
Roll Out and Line Pan: On a lightly floured surface, roll out the chilled dough to fit your tart pan. Gently press the dough into the pan and trim any excess from the edges.
Assemble the Tart: Spread the frangipane filling evenly into the prepared crust. Arrange the plum slices on top in a decorative pattern.
Bake: Bake the tart in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown.
Cool and Serve: Remove the tart from the oven and allow it to cool before serving. Enjoy as is, or with a dollop of whipped cream.

Notes

Chilling the dough is key to a flaky, crisp crust—don’t skip this step!
You can substitute apricots or peaches for plums when in season.
Let the tart cool completely before slicing for clean, beautiful pieces.
Add a dash of almond extract to the frangipane for even more almond flavor.

Nutrition

Serving Size: 1 slice (1/8 of tart)
Calories: 360
Sugar: 19g
Sodium: 150mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 3g
Protein: 6g
Cholesterol: 70mg